Here’s what’s on the menu this week!
Breakfast: Super smoothies with acai, oats, and hemp seeds
Lunch: Loaded rice bowls with tempeh and a lemon tahini dressing
Dinner: Kale and shredded cabbage salad with roasted chickpeas and vegan Parmesan adapted from The First Mess Blog
I’ll make the super smoothies every other day to preserve freshness. Here is a short video of my this meal prep from my Instagram page.
I love any excuse to make dessert!
This week is a very special week because it’s my husband’s birthday so I made this Dark Chocolate Raspberry Torte and topped it with vanilla coconut ice cream from Coconut Bliss, chocolate drizzle, and fresh raspberries.
Recipe can be found here by Feasting on Fruit.